Crafty Crab
Last inspected: Feb 24, 2026
20
Score
The Crafty Crab, located at 147 N Congress Ave in Boynton Beach, Florida, underwent a high-risk inspection on February 24, 2026. This inspection identified 6 critical, 5 major, and 4 minor violations. Historically, the seafood establishment has predominantly received high-risk ratings across its 12 recorded inspections.
11
Inspections
6
Critical latest
5
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
6 critical violations. 5 major violations. 4 minor violations.
20
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
67
May 1, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
47
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
33
Feb 16, 2024
Routine - Food
2 critical violations. 2 minor violations.
67
Dec 15, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
55
Jun 30, 2023
Complaint Full
No violations found.
100
Jun 29, 2023
Complaint Full
6 critical violations. 2 major violations. 2 minor violations.
30
Jan 26, 2023
Complaint Full
6 critical violations. 1 major violation. 8 minor violations.
25
Jan 24, 2023
Complaint Full
No violations found.
100
Nov 30, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Violations — Feb 24, 2026 Inspection
Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
35B-01-4
Basic - Food stored on floor. Liquid margarine and seasoning mix stored on floor at cook line. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over flip top cooler at cook line. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Internal plastic guard of ice machine chipped and broken.
14-11-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked whole potatoes (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23; cooked corn (44-47F - Cooling) at 3:20; cooling since 5:00pm on 2/23 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25. Operator renewed during course of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken and raw seafood over milk and sauces at cook line flip top cooler. Operator stored products properly. **Corrected On-Site**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk dredge (68F - Cold Holding) Observed on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time mark for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. table top steam well: marinara (111F - Hot Holding); clarified butter (111F - Hot Holding) Per operator, products out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F. **Corrective Action Taken**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all 3 hand sinks in kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink by triple sink.
31B-03-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants